Mexican Beef and Potato Stew (Bistec con Papas): A Hearty Family Favorite

When it comes to home-cooked comfort food that’s hearty, flavorful, and deeply satisfying, few dishes can match the soul-warming magic of Bistec con Papas, or Mexican Beef and Potato Stew. A beloved staple in many Latin households, this dish is a simple one-pan wonder built from modest ingredients—beef, potatoes, tomatoes, garlic, onions, and spices—slow-cooked to create something greater than the sum of its parts.

This version of bistec con papas focuses on tender strips of beef simmered gently in a tomato-based sauce with soft, savory chunks of potato. It’s a humble, nourishing dish that can feed a crowd, stretch your grocery budget, and still deliver deep, nostalgic flavor in every bite. Whether you’re making it for a family dinner or meal prepping for the week, this stew delivers warmth, comfort, and pure satisfaction.

If you’ve never cooked this dish before, don’t worry—this guide includes everything you need: clear steps, ingredient tips, serving ideas, and advice for first-timers.

Ingredients and Preparation

Main Ingredients

• 1½ pounds thin beef slices (such as milanesa, skirt steak, sirloin, or any quick-cooking cut)
• 2 pounds russet potatoes, peeled and cut into small cubes
• 2 medium Roma tomatoes, chopped
• ¼ white onion, roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons vegetable or olive oil
• ½ cup water, more as needed
• 1–2 whole jalapeños (optional, for flavor not heat)

Preparation Steps

• Slice beef into bite-sized pieces or strips.
• Peel and dice potatoes evenly for faster, uniform cooking.
• Mince the garlic and chop the onions and tomatoes.
• Rinse and optionally remove seeds from jalapeños if using.
• Pre-measure spices and water before cooking for smooth workflow.

Step-by-Step Instructions

1. Brown the Beef

• In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
• Add the sliced beef and season with a generous pinch of salt and black pepper.
• Sear the beef pieces until they are no longer pink and develop a bit of browning, about 3–5 minutes.
• Once browned, remove the beef from the pan and set it aside.

2. Sauté the Potatoes

• In the same skillet, add the second tablespoon of oil.
• Add the cubed potatoes, season lightly with salt, and stir well to coat in oil.
• Cook for about 4–6 minutes, allowing the potatoes to develop a light golden crust. Stir occasionally to avoid sticking.

3. Add Aromatics

• Add the chopped onion, minced garlic, and whole jalapeños (if using) to the potatoes.
• Cook together for 2–3 minutes, stirring occasionally, until fragrant and slightly softened.

4. Season and Build Flavor

• Sprinkle in the ground cumin and stir well so it blends into the base ingredients.
• Let the spices bloom in the hot pan for about 30 seconds before adding liquid.

5. Make the Tomato Sauce

• In a blender, combine the chopped tomatoes, a bit more onion or garlic if preferred, and ½ cup of water.
• Blend until smooth. If you want a completely smooth sauce, strain it through a sieve to remove any skin or seeds.
• Pour the sauce into the skillet with the potatoes and aromatics.

6. Return the Beef

• Add the browned beef back into the skillet and stir everything together, coating all ingredients with the tomato sauce.
• Taste and adjust seasoning as needed (salt, pepper, or more cumin).

7. Simmer Gently

• Cover the pan with a lid and reduce heat to medium-low.
• Let the stew simmer for about 25–30 minutes, or until the potatoes are fork-tender and the beef is fully cooked and tender.
• Stir occasionally to prevent sticking and add more water if the sauce gets too thick.

8. Final Adjustments

• Check for doneness. The potatoes should be soft but not falling apart, and the beef should be juicy and flavorful.
• Adjust salt and pepper to your liking before serving.

Beginner Tips and Notes

Cooking bistec con papas is relatively straightforward, but here are some useful tips to help you succeed on your first try:

• Choosing the Beef Cut:
  Use thin, quick-cooking cuts like milanesa, sirloin, or skirt steak. If using tougher cuts like chuck or round, extend the simmering time and increase the water so the meat becomes tender.
• Uniform Chopping:
  Try to cut both the beef and the potatoes into similarly sized pieces to ensure even cooking.
• Low and Slow is Key:
  Simmering the stew gently ensures everything stays juicy and tender without drying out the meat.
• Don’t Skip Browning:
  Browning the meat first adds depth and umami flavor to the stew. It’s worth the extra step.
• Control the Sauce:
  If the sauce is too thick, add more water in small amounts. If too thin, simmer uncovered to reduce it.
• Mild Spice Option:
  Whole jalapeños add flavor, not heat, when left uncut. For zero spice, simply leave them out.
• Use Fresh Tomatoes or Canned:
  Fresh Roma tomatoes give a brighter taste, but canned tomato sauce or crushed tomatoes can be used in a pinch.
• Leftovers are Even Better:
  Like many stews, the flavor deepens overnight. It reheats beautifully and makes an excellent next-day meal.

Print

Serving Suggestions

Bistec con papas is a versatile dish that pairs beautifully with many sides. Here are some tasty serving ideas:

• Warm Tortillas:
  Serve with freshly heated flour or corn tortillas. They’re perfect for scooping up beef and potatoes or for wrapping into quick tacos.
• Mexican Rice:
  A side of fluffy, tomato-infused Mexican rice adds color, flavor, and a complementary starch.
• Refried or Whole Pinto Beans:
  Creamy beans round out the meal and add additional protein and fiber.
• Quick Pickled Onions or Jalapeños:
  A bit of tang and crunch balances the stew’s richness.
• Fried Egg Topping:
  For a heartier version, top your stew with a freshly fried egg and chopped avocado for a satisfying brunch.
• Breakfast Hash:
  Use leftovers for breakfast by reheating and topping with scrambled eggs or placing in breakfast burritos.
• Side Salad:
  Serve with a fresh green salad dressed lightly with lime juice and olive oil to contrast the stew’s warm, savory notes.

Final Thought

This Mexican Beef and Potato Stew, or Bistec con Papas, is a wholesome and hearty dish that combines simple ingredients into something truly memorable. Rooted in tradition but endlessly adaptable, it’s a one-pot meal that comes together with minimal fuss and maximum flavor. Whether you grew up eating this kind of stew or you’re exploring it for the first time, it’s a recipe that delivers warmth, comfort, and satisfaction in every spoonful.

From the tender bites of beef to the velvety-soft potatoes soaked in a tomato-rich broth, every element in this dish is made to comfort. Best of all, it’s easy to make, budget-friendly, and highly flexible. Add spice, bulk it up with vegetables, or enjoy it as is—however you choose to make it, Bistec con Papas is bound to become a regular in your kitchen.

Once you serve this to your family, don’t be surprised if it becomes one of the most-requested meals at your dinner table.

Let the aroma fill your kitchen and the flavor warm your heart. Happy cooking!